Description
A heartwarming soup featuring sweet potatoes and lentils, perfect for fall and winter evenings.
Ingredients
Scale
- 1 tablespoon oil
- 1 small onion (diced)
- 2 small carrots (diced)
- 1 medium celery (diced)
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika
- 1 teaspoon soy sauce (or ½ teaspoon salt)
- 6 cloves garlic (minced)
- 1 medium sweet potato (peeled and diced)
- 1 cup dry brown or green lentils (rinsed)
- 15 oz can of diced tomatoes
- 2 small bay leaves
- 4 cups vegetable broth
- ½ teaspoon black pepper
- 1 cup frozen spinach or a big handful of baby spinach
- 1 tablespoon lemon juice
Instructions
- Set your Instant Pot to sauté mode. Add oil; once hot, stir in the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic, curry powder, smoked paprika, and soy sauce, and cook for another minute until fragrant.
- Stir in diced sweet potatoes, lentils, diced tomatoes, bay leaves, vegetable broth, and black pepper.
- Seal the Instant Pot lid and cook on high pressure for 15 minutes. Allow for a natural release for 10 minutes, then quick release any remaining pressure.
- Open the pot and add spinach and lemon juice. Stir until spinach is wilted. Adjust seasoning if necessary, then serve warm.
Notes
This soup can be made up to three days in advance and freezes well for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Instant Pot or Stove Top
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg